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A Leg of Pork to Boil

A boiled leg of pork served with pease pudding and boiled savoy or green cabbage.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pork and cabbage work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 919 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

A Leg of Pork to Boil

Ingredients

Directions

Prepare

  1. Rub the leg of pork with coarse sea salt.

  2. Place the pork in a pickle for one week.

Cook and serve

  1. Boil the pork in water until fully cooked.

  2. Serve the pork with pease-pudding and boiled savoys or green cabbage.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pork + cabbagetop 16% of all pairs
    Smell alikemoderate
    Cooked together919 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pork leg
Provides the main meat, which becomes tender and firm as it cooks through in water.
Coarse sea salt
Draws moisture out of the meat and seasons it during the pickling period.

The step that matters

Boil the pork until fully cooked. Pork must be cooked all the way through to be safe to eat, and a large leg can stay raw at the centre if the water does not return to a simmer or the cooking is cut short.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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